Beetroot & Bean Dip with Walnuts and Dill (Ottolenghi)

Ingredients

Ingredients

4 medium beetroots (approx. 500g), roasted and peeled (he suggests roasting them in foil for maximum sweetness)

1 can (400g) White Cannellini Beans or Black Beans (Black beans make it earthier; white beans keep it bright pink)

1 large clove garlic, crushed

3 tbsp Greek yogurt (or Tahini for a vegan version)

1 ½ tbsp Maple syrup (or Date molasses)

1 tbsp Red wine vinegar (worth it for a good Cabernet vinegar)

1 tsp Salt and a good grind of black pepper

The Topping (The "Ottolenghi Finish"):

50g Walnut halves, toasted and roughly crushed

15g Fresh dill, roughly chopped

1 tsp Nigella seeds (Black onion seeds – these are crucial for his specific flavor)

2 tbsp Extra virgin olive oil

Directions

Instructions

Process: Place the cooked beets, beans, garlic, yogurt/tahini, maple syrup, and vinegar in a food processor.

Blitz: Blend until smooth but still slightly "short" (not completely liquid). You want a little bit of the bean texture to remain.

Plate: Spread the dip onto a flat plate using the back of a spoon to create deep ripples.

The Garnish: This is where the recipe comes alive. Scatter the toasted walnuts, fresh dill, and nigella seeds over the top. Finish with a very generous drizzle of olive oil.